Recipe:
Soak bengalgram seeds in water for about 3-4 hrs. Grind green chillies, ginger, curry leaves into smooth paste. Grind soaked bengalgram seeds coarsely without adding water as shown in the picture below.
Chop onion, coriander leaves, dill leaves into small pieces as shown in the picture below.
Add chopped ingredients to the vada batter and mix well.
Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat it. Put patted vada in oil and deep fry until it turns golden in color. Serve hot along with chutney or tomato ketchup.